Bael Sharbat

Soothe your system with this traditional Indian cooler, crafted from the fiber-rich pulp of the wood apple to beat the summer heat naturally.

Prep time: 15 minutes | Serves 3

Ingredients:

Bael Base:
➤ 1 ripe Wood Apple (Bael fruit)
➤ 2 cups Chilled Water
➤ 3 tbsp. Jaggery Powder (or sugar)
➤ 1/2 tsp. Roasted Cumin Powder
➤ 1 tbsp. Lime Juice
➤ Ice cubes (as required)

Garnish:
➤ A pinch of Roasted Cumin Powder
➤ Fresh Mint leaves (optional)

 

Preparation:

➤ Firmly crack the hard shell of the Bael fruit and scoop out the soft, aromatic pulp into a large mixing bowl.
➤ Pour 1 cup of chilled water over the pulp and let it soak for 5 minutes to soften.
➤ Mash the pulp thoroughly with your hands or a heavy whisk to release the juices and loosen the fibers.
➤ Pass the thick mixture through a coarse sieve into a clean pitcher, pressing firmly to extract all the essence while discarding the seeds and tough fibers.

 

To assemble the Bael Sharbat:

➤ Add the remaining 1 cup of chilled water to the extracted juice and stir well to achieve a smooth consistency.
➤ Whisk in the jaggery powder until completely dissolved.
➤ Stir in the lime juice and roasted cumin powder for a tangy, earthy balance.
➤ Fill three tall glasses with ice cubes and pour the golden-hued sharbat over them.
➤ Sprinkle a tiny pinch of roasted cumin on top and garnish with mint if desired.
➤ Serve chilled as a refreshing digestive tonic.